Sometimes I can't remember what I made. Sometimes I didn't know what to say. Sometimes I don't remember how it tasted.

In this one, I had no trouble remembering the taste. It was Fall in a glass round pie dish. It was Libby's Pumpkin Pie.

Sure, there are a zillion pumpkin pie recipes, but sometimes you just gotta go home. Home to Libby's. You'll never lose the recipe (something I always do) because it is Printed. On. The. Can.

This is the first time I made my own crust for the Libby Pumpkin Pie. Oh yeah, those frozen shells and I have broken up. Since I took my New School of Cooking baking class, I can make pie crust. Whoo hoo.

Using your fingers, quickly cut in butter until the mixture has the consistency of wet sand. Add water until dough just holds together. How much water you use can depend on the humidity in the air. Form into a disc, wrap in plastic wrap and refrigerate for 1 hour. Then roll out as needed for your pie.

Libby's Pumpkin Pie.Click here for the Libby's site or Get. The. Can (Pumpkin Puree, not the Pumpkin Pie Mix)

Libby's pumpkin pie is the first pie I ever had and my husband made it for me. He cooked up a whole Thanksgiving dinner by himself. This is not a German holiday, so I was at work. We weren't married yet and still lived in Germany. I still love him and the pumpkin pie recipe from Libby's.

In Jeffrey Steingarten's book "The Man Who Ate Everything," he is punished by his wife for getting bacon all over the kitchen during a particularly elaborate recipe, and condemned to only making recipes from the backs of containers.

Tamara #8, Sorry for the delay in my response. I don't know of a evaporate soy milk product. I've seen some "make your own" online, but you might want to experiment with those non-dairy or soy creamers...they are a bit thicker, but not as thick as evaporated milk. You might need to use less. Good luck - mary the food librarian